Herb-roasted Chicken with Lemon
The easiest way to know when a chicken is done is to use an instant-read meat thermometer.
- 1 chicken (about 3 pounds), washed and patted dry
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried
- 1 lemon, sliced into rounds, intact
- 2 tablespoons butter
- ¾ cup reduced sodium chicken broth
- Heat oven to 350°F.
- Sprinkle chicken with salt, pepper and herb, inside and out.
- Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast.
- Place remaining lemon in the cavity.
- Transfer chicken to a roasting pan.
- Roast 1 hour to 1 hour and 10 minutes; basting occasionally.
- An instant meat thermometer should read 170°F in the thickest part of the thigh (not touching bone).
- Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.
- Pour off fat from pan.
- Place pan over 2 oven burners; pour in chicken broth and bring to a boil.
- Scrape up brown bits on bottom of pan.
- Cook 2 – 3 minutes.
- Pour over carved chicken.